Jacques Pépin offers an ingenious saute method in this chicken thigh dish. He makes slits on the flesh side of the thighs along the bones so they cook faster, then sets them skin side down in a dry ...

The opportunity to get tangible learning experience in a restaurant that has a deep appreciation for food and the people who make it isn’t the norm these days. However, it makes Symon happy to see how ...

If you're familiar with French cooking ... fried hard boiled eggs popularized by Jacques Pépin. This recipe takes inspiration from such a dish, transforming oeufs Jeannette into egg toasts (similar to ...

Earlier this month I had the most wonderful experience. I cooked alongside three other home cooks in the most perfect setting — Cook, Cork & Fork in Palatine — to raise funds for the Jacques Pépin ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

Oceania Cruises is bringing back its signature French restaurant, Jacques, on board Oceania Allura and Oceania Vista. To celebrate, the company hosted a ribbon-cutting ceremony featuring the ...

Consommé Printanier, Mousse of Chicken, Veal Roast and Frozen Citrus Soufflé. Jacques and Claudine prepare a French-inspired Hanukkah dinner menu. It begins with a sparkling Consommé Printanier. Then ...

Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs. Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar. Salmon Steaks with a ...

From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less ...

‘So simple. So delicious.’ said one fan. Few chefs have the years’ long legacy that French chef Jacques Pépin has. With his resume of 24-time James Beard Foundation Award winner, Emmy Award-winning ...

Jacques Pépin is proof that beautiful cooking doesn’t need to rely on excess or luxury ingredients in order to be delicious. The renowned chef grew up in France during World War II's rationing, an ...